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Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Keyword antioxidants
ORIGINAL ARTICLE
Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
Pol. J. Food Nutr. Sci. 2020;70(2):169–178
ORIGINAL ARTICLE
Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine
Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić
Pol. J. Food Nutr. Sci. 2019;69(4):343–358
ORIGINAL ARTICLE
Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus
Pol. J. Food Nutr. Sci. 2019;69(3):307–317
ORIGINAL ARTICLE
Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
Joseph A Bruno, David W Konas, Evan L Matthews, Charles H Feldman, Kate M Pinsley, Adrian L Kerrihard
Pol. J. Food Nutr. Sci. 2019;69(2):203–209
Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains
Pol. J. Food Nutr. Sci. 2017;67(2):123–128
Goji Berry (Lycium barbarum): Composition and Health Effects – a Review
Pol. J. Food Nutr. Sci. 2016;66(2):67–75
Antioxidant Effect of Natural Honeys Affected by Their Source and Origin
Pol. J. Food Nutr. Sci. 2015;65(2):81–85
Comparison of the Antioxidant Activity of Commercial Honeys, Before and After In-Vitro Digestion
Pol. J. Food Nutr. Sci. 2013;63(3):167–171
ANTIOXIDANT PROPERTIES OF TEA AND HERBAL INFUSIONS – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2010;60(1):33–35
POLYUNSATURATED FATTY ACIDS FAMILY N-3– PROOXIDANT OR ANTIOXIDANT FACTOR IN DIABETES MELLITUS? – A REVIEW
Pol. J. Food Nutr. Sci. 2010;60(1):7–12
EGYPTIAN ARTICHOKE VOLATILE COMPOUNDS PROTECT AGAINST LEAD-INDUCED HEPATIC AND RENAL TOXICITY IN MALE RATS
Pol. J. Food Nutr. Sci. 2009;59(2):175–181
RELEASE OF PHENOLIC COMPOUNDS FROM BEAN FLOUR, BEAN-DERIVED CHIPS AND BLACK CHOKEBERRY JUICE AND CHANGES IN THEIR ANTIOXIDANT ACTIVITY DURING DIGESTION IN AN IN VITRO GASTROINTESTINAL MODEL
Pol. J. Food Nutr. Sci. 2008;58(4):497–501
EFFECT OF L-ARGININE ON LEAD INDUCED OXIDATIVE STRESS IN THE BLOOD OF RATS WITH DIFFERENT RESISTANCE TO HYPOXIA
Pol. J. Food Nutr. Sci. 2007;57(3):387–394
CHANGES OF LIPID OXIDATION DEGREES AND THEIR INFLUENCE ON PROTEIN NUTRITIVE VALUE OF FROZEN MEAT PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(3):323–328
ANTIOXIDANT CAPACITY AND ITS COMPONENTS OF CRUCIFEROUS SPROUTS
Pol. J. Food Nutr. Sci. 2007;57(3):315–322
CONTENT OF SELECTED ANTIOXIDATIVE COMPOUNDS IN GREEN ASPARAGUS DEPENDING ON PROCESSING BEFORE FREEZING AND ON THE PERIOD AND CONDITIONS OF STORAGE
Pol. J. Food Nutr. Sci. 2007;57(2):209–214
ANALYSIS OF THE EFFECT OF A TECHNOLOGICAL PROCESSING ON CHANGES IN ANTIOXIDANT PROPERTIES OF COCOA PROCESSED PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):95–99
BUTTER STABILIZATION BY PLANT PHENOLIC ANTIOXIDANTS
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):121–127
POLYUNSATURATED FATTY ACID (N-3 AND N-6) AND ANTIOXIDANTS IN AVERAGE DIET OF WARSAW ADULT INHABITANTS.
Pol. J. Food Nutr. Sci. 2004;54(Special issue 2s):19–22
OXIDATION OF LIPIDS IN FOOD
Erwin Wąsowicz, Anna Gramza, Marzanna Hęś, Henryk H. Jeleń, Józef Korczak, Maria Małecka, Sylwia Mildner-Szkudlarz, Magdalena Rudzińska, Urszula Samotyja, Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):87–100
NON-NUTRIENT BIOACTIVE SUBSTANCES IN FOOD OF PLANT ORIGIN CAUSING BITTERNESS AND ASTIRGENCY
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):65–73
BOND DISSOCIATION ENTHALPY OF PHENOLIC ANTIOXIDANTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):129–135
ANTIOXIDANT ACTIVITY AND CONTENT OF CAPSAICINOIDS ISOLATED FROM PAPRIKA FRUITS.
Pol. J. Food Nutr. Sci. 2003;53(2):15–18
THE USE OF FLUOROMETRIC METHOD TO STUDY THE ANTIOXIDATIVE PROPERTIES OF LEGUME SEEDS - SHORT REPORT.
Pol. J. Food Nutr. Sci. 2000;50(2):47–49
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